The most expensive of the beef is the tenderloin, which is the most tender part of the beef, and most of it is low-fat lean meat. It is suitable for pan-frying, stir-frying, deep-frying and steak. Often used to make filet mignon and teppanyaki. Both young and old are suitable for beef tenderloin.

Beef tenderloin, as the name suggests, is the meat on the spine of the cow. Beef has the effect of tonifying the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and resting the wind, quenching thirst and stopping salivation, and it is suitable for the middle and lower qi to hide, shortness of qi and body weakness, soreness of the muscles and bones, anemia and long illness and yellow face and eyesight of the people who consume it.

The beef loin of buffalo can tranquilize the fetus and replenish the spirit, and the beef loin of yellow ox can tranquilize the middle and benefit the qi, strengthen the spleen, nourish the stomach, and strengthen the tendons and bones.

The meat on the tenderloin, the tender strip of meat on the inside of the cow's spine, is the most tender part of beef. Mostly low-fat lean meat. All red meat, no fat. Good for joint sautéing, stir-frying, deep-frying, and steak. Italians prefer raw beef. Beef tenderloin is suitable for both young and old.

Beef sirloin, which is often referred to as "sirloin" or "filet" in official parlance. It is a relatively small percentage of the whole cow's tenderloin and is highly prized.

Castrated cows and heifers are similar in quality, but castrated cows have less fat. Older cows and bulls have coarser, tougher meat and are often used to make ground beef. Beef cattle generally need to be fattened and fed grains, dietary fiber, protein, vitamins and minerals.

Beef is the third most consumed meat in the world, accounting for about 25 percent of the meat market. It lags behind pork (38 percent) and poultry (30 percent). The United States, Brazil and China are the top three countries in the world consuming beef. In terms of annual per capita consumption in 2009, Argentina ranked first with 64.6 kilograms, the United States with 42.1 kilograms and Europe with 11.9 kilograms. The largest beef exporters include India, Brazil, Australia and the United States. Beef products have a significant impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua, and Uruguay.

What cooking is suitable for each part of beef.

Beef brisket, which is slightly tougher but has a strong meaty flavor, is suitable for cooking with curry, and beef neck, which has a more tender grain, can be stuffed or simmered in soup.